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Pantry Challenge Recipe #2: Oatmeal Cranberry Cookies

For some reason when you bake oatmeal raisin cookies everyone seems somewhat disappointed. Trust me. I've done many a social experiment around this very behavior. Don't believe me? The next time you bake for company put out two plates of cookies, one of chocolate chip and one of oatmeal raisin. Watch as the chocolate chip cookie plate is emptied and the other lay there artfully and untouched but for your one friend on a diet.

If you want to see the experiment's results reversed try this next time: replace the raisins with cranberries. It's a whole new ball game. They're undeniably delicious.

Ingredients from my pantry are marked with an *. I didn't need to go out and get anything from the store. I try to keep the basics stocked!

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4 dozen

½ pound (2 sticks) butter, softened

1 cup packed brown sugar*

½ cup granulated sugar*

2 eggs

1 teaspoon vanilla extract (go ahead... get the good stuff)

1 ½ cup flour*

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups old fashioned oats*

1 cup cranberries*

1. Heat oven to 350°.

2. Combine flour, baking soda, cinnamon and salt in a small mixing bowl.

3. Beat butter and sugars in a large mixing bowl until creamy.

4. Add eggs and vanilla to the creme mixture and combine.

5. Stir in oats and cranberries. Mix well.

6. Drop rounded tablespoons on cookie sheet.

7. Bake 10 to 12 minutes until golden brown.

8. Cool 1 minute on cookie sheet then remove to wire rack.

Note: Use a scoop like the one in the photo above if you want uniform cookies that bake and brown evenly.

Note: You can substitute just about anything for the 1 cup of cranberries. Try craisins, raisins, toffee or the always popular chocolate chip!